Puff pastry with roasted vegetables and blue cheese

Preparation

Wash the vegetables, except for the cherry tomatoes, place them on a baking tray lined with baking paper, add a dash of oil, rub it in with your hands, and bake in the oven at 200°C until roasted, turning them over from time to time and removing them from the oven as they are ready; the onion usually takes longer than the other vegetables.

Leave to cool slightly, then remove the skins and seeds; cut into strips. Peel the onion and cut into julienne strips; drizzle with a little oil, season with salt and set aside.

Roll out the puff pastry base, cut it into rectangles of approximately 10×12 cm and place them on a baking tray lined with baking paper. Arrange the vegetables over the puff pastry base, leaving a 1 cm border around the outer edge uncovered, then add the tuna on top of the vegetables.

Scatter the blue cheese in small portions and the cherry tomatoes cut in half, then sprinkle with oregano and thyme.

Brush the edges of the pastry with beaten egg and bake in the oven at 200°C (top and bottom heat) for 40 minutes.

Tip: you can buy pre-roasted vegetables to skip this step, or roast them in advance.

Turn off the oven 5 minutes early without opening it to make use of the residual heat.

You can also make the most of roasting vegetables by preparing extra quantities to use in other dishes.

You can substitute the blue cheese for another cheese you have in the fridge.